The Basics | Whole Grains

Grains are the seeds of cereal grasses.
When left whole, grains contain the energy and endless
potential of new life. Grinding grains provides us with
flour for breads and noodles, which may have similar
nutritive value of whole grains, but the power and strength
of the grain is dissipated in the grinding process.
Whole grains can be sprouted, baked, pressure cooked,
boiled, steeped, refried, braised, sauteed, roasted,
grilled, and blended into sauces, soups, or cereals.

Wheat and barley
are the oldest cultivated food plants. Wheat and rice are the
most common grains world wide. The tough outer hull of the wheat
plant is indigestible, and is why wheat is cracked or ground into
flour to make bread and noodles. Breads are baked and have a stiff,
dry energy. They absorb moisture in the digestive tract. Cooked
noodles have about the same nutritional value as bread but because
they are cooked in boiling water, they have a flexible energy
and add moisture to the body. Bulghur and cous cous are made from
processed cracked wheat that has been pre-cooked and dried.

Rice

More than half
of the people in the world eat rice at every meal. There are a
variety of rices, the most commonly available rice in the United
States are brown rice, sweet rice, and wild rice.(White rice is
a processed brown rice.) Brown rice can be short or long grain.
Short grain rice is grown in cooler climates, and is the main
ingredient of the macrobiotic diet because it is a nutritionally
sound and balanced food. Long grain rice is more yin, and grows
in tropical climates. Rice flour is used for baking, rice noodles
offer a refreshing change from wheat pasta. Puffed rice cereal,
rice cakes and crackers are popular snacks. Sweet rice is sticky
- it "sticks to your ribs"- besides being prepared whole
like other grains, sweet rice can be used for mochi (cooked grains
are pounded and baked into pastry-like pieces eaten as snacks),
or can be fermented into amazake (sweet ambrosia creamy drink.)
Wild Rice is the seed of an aquatic grass that grows in the Great
Lakes region of the United States. Wild Rice is still harvested
by Native Americans, in canoes, gathering the rice by hand. This
makes it a precious and spiritual food.

There are two ways of growing rice - on dry land and in flooded
paddies. Dry land rice grows much like other grains. Paddy rice
accounts for 90% of all rice that is grown world wide, requires
huge amounts of water and labor intensive attention. It also requires
a lot of land to grow and must be transported great distances
to markets. Rice has the energetic qualities of endurance and
adaptability and has the power to control and mobilize the masses.

Quinoa

Quinoa is native
to South America, and was the predecessor of corn in most corn
cultures. It was the sacred food of the Incas. The tiny little
grains of quinoa are yang, and grow in places where other grains
could not survive. Very little water is needed to nurture this
grain, giving it the energetic qualities of strength, determination,
and natural ability to survive. Quinoa has more protein than other
grains, in fact it contains all the essential amino acids so it
is a complete protein. Also, quinoa cooks in less than 15 minutes!
What more could we ask of a food?

Oats

Oats
were once considered to be food for horses and poor people, but
now they are one of the most popular foods of the natural foods
movement. Native to Central Europe, oats are still a staple food
in Scotland, Germany and northern Europe. They grow in cool wet
climates, requiring a lot of moisture, like rice, but not much
attention as rice. Oats have a warm, moist energy and because
they are easy to digest, they are especially good for young children,
older folks and those having difficulty gaining weight. The calming
effect of oats helps high strung and stressed out people. Oats
are a good source of protein, contain soluble gums that lower
the level of cholesterol in the blood, they help stabilize blood
sugar metabolism and regulate the bowels. Oats can also absorb
salt so they are good for excess sodium problems. Oats come whole,
cracked, steel-cut, rolled and as flour. All can be cooked into
a thick satisfying hot cereal. Whole oats can be prepared like
other grains. Rolled oats and oat flour make delicious pie crusts
and cookies.

Millet

Millet
is a tiny little yellow grain that is the most alkaline and most
yang of all grains. A native of Asia, it once rivaled barley as
the main food of Europe and was more popular than rice in 2000
BC China. Today millet is a staple food in northern China, India,
Korea, and parts of Africa. It is easily digested and the high
alkaline mineral content counteracts stomach acid. Millet is also
good for spleen and pancreas disorders. It can grow in very arid
conditions because it has the lowest water requirement of all
grains. If there is not enough moisture in the soil, millet will
go dormant until there is enough. This gives millet and those
who consume it the qualities of hardiness and flexibility.

Job's Tears

Job's
Tears, a.k.a.Wild Barley, a.k.a. Hato Mugi, is native to China,
but is popular in Japan today. The largest of the whole grains,
Job's Tears are about the size of garbanzo beans. They contain
protein, B vitamins and are a good source of potassium. In the
Orient, Job's Tears are not just a grain, but are also used as
a folk medicine for ridding the body of excess fat and animal
protein.

Buckwheat

Buckwheat is not
related to wheat at all. Buckwheat kernels are dry fruits similar
to the seeds of strawberries. Native to north Asia, Japan and
northern Europe, buckwheat is a strong and robust grain that grows
in cold, damp, windy climates, in difficult soils. It has very
few bug and disease problems. This determination to grow and prosper
even in tough situations gives those who consume buckwheat the
energy to persevere. Buckwheat noodles, also called "soba
noodles", common in Asian cooking, are a strong and satisfying
alternative to wheat pasta. Buckwheat contains more proteins than
most grains, is rich in iron and B complex vitamins, and is the
best natural source of rutic acid, which helps arteries and circulatory
ailments.

Barley

Barley
is the oldest cultivated grain. Barley cultivation at 10,000 year
old neolithic sites in the Middle East, Egyptian sites (4500BC)
and numerous references in the Bible testify as to how long Barley
has been an important part of people=s lives. In 400 BC Sumeria,
barley was the monetary currency - so many sacks for a days work.
Barley was a main food of the Greeks and of the gladiators. Today
it is a staple in Tibet. In north America and northern Europe
it is used primarily to feed livestock and make beer. It is hardy
and adaptable, and can grow in hot or cold climates, withstanding
both droughts and frost. Barley is a very nutritious grain, lower
in fat than other grains. Whole barley is good in soups, stews,
and cooked with other grains. Roasted barley makes a popular tea
in Japan.